Pumpkin Curry

A curry by definition is the amalgamation of various spices that add plenty of flavor.  You may prefer Indian curries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconut cream that makes the texture sublime. 

We use beautiful in-season Kabocha squash.  Get ready for a delicious dose of healthy beta-carotene which is converted into vitamin A (retinol) in our bodies.

Pumpkin Curry

  • 2 lbs pumpkin, Kabocha, acorn or butternut squash
  • 2 tbsp olive oil
  • 1 medium red onion finely sliced
  • 1/4 head of cauliflower cut into 1 inch pieces
  • green chillies sliced into thick slices (jalapenos or serrano peppers are fine as well)
  • 4 cloves garlic sliced 
  • 1/2 tomato diced
  • 1 ½ tbsp Thai Red Curry Paste
  • 1/2 tsp cayenne pepper - use more if you like more spice/heat
  • 1  tsp ground cinnamon
  • 1 tsp turmeric powder
  •  1 can coconut cream
  •  1 tsp salt, plus more to taste
  •  4 tbsp dried coconut roasted
  •  rice (see recipe hints below)


  • Wash the pumpkin/squash, and then cut it into similar-sized cubes. Once small enough, you can cut off the skin if you prefer a smoother textured curry.  For large squash, cut into 2 inch thick wedges, and then cut down to 1 x 1 inch cubes. The size doesn't have to be precise, but make sure they are all even, so that they cook evenly.
  • Heat 2 tbsp oil over medium heat.
  • When the oil is hot, add all of the vegetables and peppers.
  • Sauté until the onions have softened and are translucent.
  • Next, add the curry paste, cayenne pepper, cinnamon, and turmeric. Sauté  for about 1 minute until fragrant.
  • Add the coconut cream and  salt. Mix to combine.
  • Allow the curry to come to a simmer with the lid off. Continue to simmer the with a lid on until the pumpkin is tender. This can take between 20 – 40 minutes (depending on how large the pumpkin pieces are).
  • Check on the curry regularly, and add water if the liquid level is low. Gently fold / stir the mixture to prevent anything from sticking to the bottom.
  • Add  salt to taste if needed.
  • Add the ground and toasted coconut just before the curry is done. Gently fold it into the curry (so that you don't crush the tender pumpkin pieces). Simmer for a further 2 – 5 minutes to allow the sauce to thicken.
  • Serve with a garnish of cilantro (optional), along with rice, and any other side dishes.


Toasted coconut (to finish)

  • Make this at the beginning, or while the pumpkin is cooking.
  • Place the dried coconut in a dry non-stick pan. Heat over medium heat while stirring frequently, until the coconut turns toasty.
  • Remove the toasted coconut from the pan, and transfer into a spice grinder. Grind until you have a fine powder. Add this to the curry towards the end of the cooking time as mentioned above.
  • You can also use fine dried coconut, and skip the grinding part.
This recipe freezes well, so it’s great for meal planning. 
Store the curry in airtight containers and freeze for up to 2 months. Let it thaw in the fridge overnight, and reheat in the microwave or on the stove. 
Rice Tip -
Ever wonder why sushi rice is so addictive?  It's the seasoned rice vinegar that cuts the starchiness.  For the rice that accompanies this curry - we use Basmati or Jasmine (1 cup rice to 2 cups water), and we add 2 tablespoons of Coconut Sap Vinegar and salt (or soy sauce)  to taste for a little extra flavor.

Nutrition Information:

Calories: 284kcal (14%)Carbohydrates: 20g (7%)Protein: 4g (8%)Fat: 23g (35%)Saturated Fat: 20g (125%)Sodium: 478mg (21%)Potassium: 782mg (22%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 13137IU (263%)Vitamin C: 20mg (24%)Calcium: 69mg (7%)Iron: 5mg (28%)

Nutrition data is gathered primarily from the USDA Food Composition Database, so is for information only.

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